Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt, pepper and the ground coriander, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When your oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve any large cauliflower florets, then arrange on another baking tray. Drizzle with oil and season with salt and pepper, then sprinkle over the chermoula spice mix (add less if you'd prefer things milder).

Toss to coat, then spread out in a single layer.

When the potatoes have been in the oven for 10 mins, roast the cauliflower on the middle shelf until soft and golden at the edges, 15-20 mins. Turn halfway through.

While the veg roasts, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper. Fry until browned all over and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, trim the green beans and chop into thirds.

Once the chicken is fully cooked, add the green beans to the pan.

Stir-fry until the beans are tender, 6-7 mins.

Add the roast potatoes to the chicken and stir in the harissa paste (add less if you'd prefer things milder).

Cook for 1-2 mins, stirring to make sure the chicken and veg are evenly coated.

Season to taste with salt and pepper, then remove from the heat.

Share the harissa chicken and veg between your bowls.

Top with the roasted cauliflower and drizzle over the yoghurt.

Enjoy!